Easy Blender Kahlua and Cream Chocolate Mousse
Easy Blender Kahlua and Cream Chocolate Mousse Makes 4 servings Prep 20 minutes Chill time 3-4 hours
Ingredients
- For the Mousse:
- 10 ounces Chocolate Chips semi-sweet or milk chocolate
- 3 whole large eggs room temperature (pasteurized if possible)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- ¾ c strong coffee boiling
- 2 tablespoon Kahlua liqueur
- 1 C heavy cream whipping cream
- For the Whipped Cream Topping:
- 1 C heavy cream whipping cream
- 2 tablespoon powdered sugar more if sweeter is desired
- 1 tablespoon Kahlua liqueur
- 4 tablespoon chocolate shavings
Instructions
- In a blender jar combine the chocolate chips, eggs, vanilla extract, salt and sugar. Turn blender on low and blend for one minute. Making sure the coffee is boiling, carefully add in into the blender while it is on. Blend on high for 2-3 minutes until the mixture is very smooth. Pour the mixture into a bowl, stir in two tablespoons of Kahlua and chill in refrigerator for 2 hours.
- Whip one cup of the heavy cream until stiff peaks form. Add in one tablespoon of the powdered sugar and whip agin. Fold into the chocolate mixture until well combined then divide amongst 4 glasses. Chill another 2 hours.
- While the mousse is chilling in glasses Make the topping. Whip the heavy cream, powdered sugar and Kahlua to medium-stiff peaks. Spoon or pipe on top of the mousse and garnish with chocolate shavings. Serve chilled.
Notes
If you are concerned about the eggs not being fully cooked or can’t find pasteurized eggs, transfer the mixture from the blender to a saucepan over medium-low heat. Whisking constantly for 5-6 minutes until the mixture is hot and smooth. Then transfer to a bowl to chill.
To make chocolate shavings, slightly warm the chocolate bar in your hands and use a vegetable peeler along the sides to make the shavings.
If non-alcoholic mousse is desired just leave out the Kahlua. No need to substitute anything in its place